Ingredients:

• 500 g – melted Milk chocolate
• 100 g – chopped and roasted Cashew nuts
• 100 g – Raisin
• 50 g – crunch

Method:

1. Lightly roast 100 gm cashews in an oven and cool.
2. Chop cashews. Melt and temper 500 gm milk chocolate.
3. Add raisins and chopped cashews. Add crunch and stir well.
4. Put the chocolate mixture into moulds.
5. Tap mould lightly to remove air bubbles.
6. Cool for 20 minutes in a refrigerator.
7. Gently tap out chocolate from moulds.
8. Serve unwrapped or wrapped in foil.
9. To Make Crunch:
10. In a vessel put in 50 gm sugar.
11. Add a small teaspoon of water and heat on a
12. Stove till sugar melts and turns brown.
13. Quickly remove on a well-oiled marble table and spread thinly.
14. When cool, crush lightly with a rolling pin.
15. Collect the sugar crunch and store tightly in a jar till required.

Recipe courtesy of Anita Raheja